Soup recipes

Stephen_Leak

Well, you did say that you wanted easy. This has got to be the simplest and cheapest recipe for the most wholesome and filling end result – ever. My box of dried peas cost 36p, so each serving cost just 9p!

PEA SOUP

Serves 2

INGREDIENTS

125g (½ a 250g box) of dried peas
500ml of water
Ground pepper to taste

METHOD

Soak the peas in water according to the instructions.

Put the peas into a saucepan and cover with fresh water. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You can use fresh, frozen or tinned peas. These do not need to be soaked.

You can also make this as Pea & Ham soup, using the leftover cooking water from a boiled bacon joint.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.

Primula

Oooohh, I fancy that tomato one too. Thank you

PasturesNew

I have done veg soups in the past. Just any veg I have, cut into small pieces, couple of Oxo cubes, sprinkling of herbs/salt/pepper. Bring to the boil and simmer for about 20 minutes or so until they're all soft, then I use a fork to squash them up. I love it when I use parsnips in the mix as they are strong.

The main idea is: whatever veg you have and like, stock cube and not too much water and just boil then simmer it down until everything just breaks up when you shove a fork in and mash it... add water as you need a bit more, until it's the thickness you like. 20 minutes is usually enough for most soups. I cut the veggies as small as possible because they're going to be mush at the end.

L.L_2

Clearing out my cookbooks last night, found one called three and four ingredient cook book and came across an amazing sounding soup thats ever so simple.

Potato and Roasted Garlic Broth

2 small head of garlic (about 20 gloves)
4 medium potatoes, diced
3 pints of good quality veg stock
parsley!

Roast garlic for 30 mins until soft in the middle
cook potatoes (par boil)
simmer stock for 5 mins and add potato
squeeze pulp ffrom garlic into soup and stir, simmer for 15 minutes then add parsley to serve.

It's making me drool, I am soo cooking this!

PurpleSkies

My soup recipes are very simple:

Peel & chop any veg I have in, add some lentils if desired. Add herbs and seasoning. Bring to the boil then simmer until veg is soft & lentils are cooked.

Easy.

kacie

hi, I made a chicken and sweetcorn soup, but i tastes a bit oniony what can i add to it to make it taste better

researcher

I made a delicious soup this week from leftovers!

I just added 1/2 pint of chicken stock to about three tablespoons of left over califower cheese - wizzed it till smooth and reheated it gently.

It was excellent.

Lesley_Gaye

Stephen_Leak wrote: »

Well, you did say that you wanted easy. This has got to be the simplest and cheapest recipe for the most wholesome and filling end result – ever. My box of dried peas cost 36p, so each serving cost just 9p!

PEA SOUP

Serves 2

INGREDIENTS

125g (½ a 250g box) of dried peas
500ml of water
Ground pepper to taste

METHOD

Soak the peas in water according to the instructions.

Put the peas into a saucepan and cover with fresh water. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You can use fresh, frozen or tinned peas. These do not need to be soaked.

You can also make this as Pea & Ham soup, using the leftover cooking water from a boiled bacon joint.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.

I make a very similar one using dried yellow or green split peas plus an onion. I use chicken stock if I have it, ham stock is fab, or stock cubes if nothing else.

very good, very cheap

TravellingAbuela

MINTED LENTIL SOUP

6 oz Brown Lentils
6 thick rashers Bacon (no rind)
2 large carrots, sliced
2 large onions, sliced
2 celery stalks, chopped
Half small cabbage, thinly sliced
tin Plum tomatoes
3 cloves garlic, crushed
3 pints beef stock (cubes will do)
Salt and black pepper
Mint sauce to taste

Dice the bacon and fry till the fat runs, drain off. Transfer to a large pan with the veg, lentils, tomatoes, garlic and stock. Bring to the boil and simmer gently for one hour, with the lid on. Season to taste then liquidise. Finally stir in mint sauce to taste (I use 2 tsp but you may like more or less so taste as you add!)

(This has been adapted to our taste from a Turkish recipe I was given some 15 years ago and still make regularly. If Morrisons have any of their small ham shanks (currently £1.50) I boil these and pick off the ham, cheaper than buying the bacon but a bit more fiddly!)

Chris25

I made this really simple but delicious soup 2 weeks ago for the first time, but have made it a couple of times more since

Finely chop a head of celery (including leaves), an onion and a potato.
Cook in a tablespoon of oil for about 5 mins then transfer to saucepan & cover with 3/4 of a pint of chicken stock. Bring to boil, then turn to simmer.
When all veggies soft, take off heat & season (I used a teaspoon of celery seeds too but recipe doesn't call for it, just salt & pepper), then mix 2 dessertspoons of cornflour with 1/4 pint of milk, stir into soup and cook for a couple of minutes longer.
Leave to cool slightly then blitz with stick blender.